Beat egg whites until stiff peaks form.
Cream butter and sugar well, add egg yolks, one at a time, beat well after each one.
Add dry ingredients and extracts.
Fold in stiffly beaten egg whites.
Pour batter into well-greased 9” springform pan.
Place drained cherries over top and sprinkle with a little granulated sugar.
Bake at 350 degrees for about one hour or until cake tester comes out clean.
Cool on rack, and then remove from springform pan.
Slice and serve.